Mamta's Kitchen

Green Banana Skin Bhaji/Sabji

Kachche Kele ke Chilke ki Sabji/Bhaji

Mamta Gupta

Green bananas are very versatile as a vegetable. You can make Raita 1, Raita 2, Raita 3, Bhaji (Dry Curry), Curry, Kebabs and a chutney. Both it's skin and flesh are edible, the skin is said to be very rich in iron.

My father used to grow quite a few varieties of bananas in his garden. He carried his plants with him, whenever he was transferred from one place to another. We always had fresh green as well as ripe bananas. Banana skin bhaji was always one of my favourites, especially when eaten with plain parathas. Give it a try, it is so easy to make. In the West, you can get green bananas from Indian/Asian grocers. Sometimes supermarkets will let you have some from their stocks. Do not confuse them with plantain.

If you have any interesting recipes for bananas, do share them with me, via the contact link! Serves 6


  • Skins of 5-6 green bananas (you can us whole green bananas for this dish, if you have surplus)

  • 1/4 inch piece ginger (optional)

  • 1 tbsp. cooking oil

  • 1/2 tsp. cumin seeds (you can use mustard seeds Panch Pooran too)

  • A pinch of asafoetida powder

  • 1/4 tsp. turmeric powder

  • 1 tsp. coriander powder

  • 1/4 tsp. chilli powder

  • 1/2 tsp. salt to taste

  • 1/2 tsp. amchoor or dry mango powder or 1 tbsp. lemon juice

  • 1/4 tsp. Garam Masala

  • Optional2 tbsp. fresh or dessicated coconut


  1. Peel thick stripes of the banana skins lengthways, along the entire length of each banana. Save banana flesh to make a curry or kebabs.

  2. Wash well and keep in water to stop discolouration.

  3. Chop into small pieces, like you would cut green beans. Keep in water, drain just before cooking.

  4. Heat the oil in a pan. Add cumin seeds and asafoetida powder. Let seeds splutter. If using mustard seeds, keep the lid on, if you want to avoid the seeds jumping all over your kitchen!

  5. Add ginger and fry for 20-30 seconds.

  6. Add banana skins, all spices and salt. Mix well, lower heat and cook covered stirring from time to time.

  7. No addition of water is required; there is enough natural water in the skins, if bananas are fresh. The skins cook fairly quickly. All water should be dried off. Finished dish looks a little shiny.

  8. Add coconut if used, amchoor/dry mango powder or lemon juice and garam masala and mix.

  9. Serve hot with Chapatties or Parathas, a dal of choice and Boiled Rice.


  • For a slightly different taste, you can add a teaspoon of gram flour or besan to the hot oil, after adding cumin/mustard seeds, quick fry and then add all other ingredients.

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